It’s time to continue our quest for the ultimate chocolate chip cookie! We’ve been debating various chocolate chip cookie recipes for what feels like years, as well as trying out quite a few of those recipes! People seem to have quite specific preferences when it comes to their cookies (and let’s face it, if you’re going to eat cookie calories, they need to be exceptional!). Do you like to spice your cookies up with nuts or dried fruit? Do you prefer a chewy or crunchy texture? Perhaps some rolled oats or peanut butter thrown in?
In October we posted these chocolate chip cookies which hands down are Leigh’s favourite cookie – no contest. However, Abby has different cookie preferences, and this is her favourite. She first saw this recipe on an episode of Rachael Ray where Rachael was cooking 10 things everyone should know how to make and this was the cookie recipe!
This is actually a huge recipe and makes around 50 cookies, depending on the size. It also uses a lot of bowls, but it’s totally worth it as these cookies freeze really well.
However you like your cookies, we’re pretty sure you’ll like these ones, so set aside an hour and give them a try!
We also have a great variation to this recipe… coming soon.
Abby's Favourite Chocolate Chip Cookies
1 1/2 cups rolled oats (not quick oats)
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
280 grams butter, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla essence
2 1/2 cups chocolate bits or chopped chocolate
Preheat your oven to 180 degrees. Line two cooking trays with baking paper.
Process the rolled oats in the bowl of a food processor until they turn into a coarse flour.
In one bowl, mix the oats, flour, baking soda, baking powder and salt.
In a second bowl, mix the brown sugar and sugar together.
In the bowl of a stand mixer beat the butter and sugar mixture until light and fluffy, approximately 4-6 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla, then the dry ingredients gradually, keeping your mixer on low as you do this. Once all the dry ingredients have been added mix for another 1-2 minutes on medium. Gently stir in the chocolate chips by hand.
Scoop the dough onto the prepared trays – we use a medium sized ice-cream scoop (1/8 cup capacity). Bake for 12 minutes, until lightly brown on top but soft in the centre. Sprinkle your cookies with extra salt if desired. Cool the cookies on the trays for 10 minutes before transferring to a cooling rack.